This silky smooth roasted red pepper soup has a Thai flavor. Sweet and spicy. The blend of vegetables, spices and coconut milk add an enjoyable complex flavor with very few ingredients. Gluten-free, dairy-free and vegan!
2tablespoonThai style sweet chili sauce(more or less to taste)
1teaspoonsalt(more or less to taste)
4cupscooked rice or quinoa
Instructions
Add roasted red peppers, onion, coriander, ginger powder, and about ¼ of the can of the tomatoes to a large pot over medium heat. Bring to a boil then reduce to medium-low, cover and cook for 15 minutes to soften ingredients and meld flavors.
Remove pot from heat then add the remaining tomatoes to cool the soup before blending. (Blending hot ingredients creates pressure and can cause a big mess.)
Place cooled soup in a blender and slowly pulse blend until the ingredients are silky smooth. Return soup to pot and set heat to medium-high.
Bring soup to a boil then stir in coconut milk. Bring to a boil a final time then turn off heat.
Serve soup over warm, cooked rice or quinoa.
Video
Notes
Soup may be too hot to blend if you see steam. Chill soup in fridge as needed to cool down before blending.